Gingerbread Cupcakes With Coconut Icing

Step 1

Preheat oven to 350° and line muffin tins with baking cups

Step 2

In a bowl, combine coconut oil, coconut sugar, and molasses and egg and mix well

Step 3

In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined

Step 4

Boil water and remove from heat. Add baking soda and whisk into batter.

Step 5

Fill baking cups ⅔ full and bake for 25 minutes, or until toothpick comes out clean when inserted. (If making mini cupcakes - bake for only 12-14 mins)

Step 6

After cupcakes have cooled completely, top with coconut manna frosting

Step 7

Combine vanilla, maple syrup and coconut manna together and whisk well

Step 8

Use as frosting or topping on your favorite dessert

Step 9

Top with coconut flakes for a festive look if desired